Home Recipe ContentThai Roasted Sweet Potato + Carrot Soup

Thai Roasted Sweet Potato + Carrot Soup

Published : June 28, 2016

Delightful soup to keep you warm this winter.

Roasted Ingredients:

  • 4 medium carrots
  • 2 large sweet potatoes
  • 5 whole garlic cloves 
  • 1/4 cup of olive oil


Sautéed Ingredients:

  • 1 bunch of chives or spring onions
  • 2 extra garlic cloes, finely chopped
  • 2 sprigs of coriander
  • 2 small mild chillies or 1 hot chilli
  • 1 sprig of rosemary
  • 1 small knob of ginger
  • 2 tsps oof organic turmeric
  • 2 tsps of curry powder
  • 1 tsp of ground coriander seeds


Soup Pot:

  • 400ml can of organic coconut milk
  • 1 Marigold Organic Swiss Vegetable Bouillon (gluten free stock cubes)
  • 1 tsp of grey sea salt
  • lime or lemon juice and pepper to taste 



  1. Peel carrots and sweet potatoes. Cut up into large chunks. Roast in olive oil with whole peeled garlic,salt and pepper. When roasted set aside.
  2. Sauté spring onions or chives with chopped garlic, coriander, chilli, rosemary, ginger, curry powder, coriander seeds and turmeric in a small amount of additional olive oil.
  3. Place roasted vegetables and satuéed herbs and spices in a large saucepan with sufficient filtered water to cover. Bring to the boil and simmer for 10 minutes. Remove from stove and blend ingredients until smooth. Add lemon or lime juice and organic coconut milk. Serve decorated sith finely chopped parsley.



Roast extra carrots and sweet potatoes when making a roast dinner and reserve for soup for the next day.

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